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Carrot and Parsnip Soup is the perfect fall/winter soup recipe! With its orange colour and rich, creamy flavours, it is a comfort food you’ll want to enjoy again and again. Best of all it is easy and inexpensive to make and batch cooked and frozen down for another day.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This Roasted Carrot and Parsnip Soup recipe is a simple soup that is so delicious! Roasting the veggies is an extra step that is so worth the time! It lends itself to increased flavour. The veg, garlic, and spices make for a delightful soup you will love.
This parsnip and carrot soup is easy to make – you don’t even need to boil or sauté anything! Simply roast the vegetables and mix them up with the flavourings!
With vegetables as the base of this roasted parsnip and carrot soup, it is full of fiber and potassium while also being low in calories.
Ingredients to make Carrot and Parsnip Soup
- Vegetable or Neutral Oil – helps to flavour and roast the vegetables.
- Onions – give a delicious umami flavour to this soup.
- Carrots – add a sweet, yet earthy flavour.
- Parsnip – is sweet with a little bit of spice. If you have lots do try my Parsnip Soup or Roast Parsnips.
- Garlic Cloves – are one of the best flavours for savoury meals.
- Ground Coriander – has a fresh and citrusy flavour.
- Turmeric Powder – is both peppery and earthy.
- Vegetable Stock – forms the base of this soup.
- Lemon – gives just a big of a citrusy flavour that finishes the soup off perfectly.
- Salt and Black Pepper – help to accentuate and bring out all the other flavours.
See recipe card for full information on ingredients and quantities.
Substitutions
- Onion – Leek would be another good option in this soup.
- Parsnip – Sweet Potato or butternut squash can replace parsnip with a similar result.
- Seasonings – Adjust your seasonings as needed and feel free to add others like ginger or garam masala.
- Vegetable Stock – Vegetable broth is a great substitute.
Variations
- Spicy – For a spicier soup, add some cumin, cayenne, or curry powder.
- Deluxe – Top with some fresh herbs like fresh thyme. You could add some celery to add a little more substance. Bread crumbs or croutons would also be a delicious addition. For a soup with a little more prot.ein try my Carrot & Lentil Soup
- Kid friendly – Serve alongside some of their favourite bread so kids can start with dipping if needed.
How to make Carrot and Parsnip Soup
Step 1: Firstly, preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper.
Prepare your veggies. Peel and chop carrots and parsnip. Peel the onions and cut them into quarters.
Step 2: Add carrots, parsnip, and garlic onto the prepared baking sheet. Drizzle the veggies with olive oil and season to taste with salt and pepper. Roast for 20 minutes. Reduce heat to 400°F/200°C. Stir the veggies and roast for another 20 minutes. Once the veggies are roasted, allow them to cool completely.
Step 3: Place the cooled veggies into a food blender and add the stock. Blend until smooth.
Step 4: Transfer the blended soup to a large pot. Add coriander and turmeric. Season to taste with salt and pepper. Squeeze in lemon juice. Reheat the soup over medium heat and allow it to simmer for 2-3 minutes before serving.
Hint: Make sure the carrots and parsnip are cut into the same size pieces to ensure they will bake evenly.
Leftovers
Leftover soup storage is easy! After it cools, store in an airtight container for up to three days. Reheat in the microwave or on the stove. To Freeze: After cooling, put it an airtight container in the freezer for up to 3 months.
What to serve with Carrot and Parsnip Soup
Recipe FAQs
Sometimes using larger parsnips can get bitter. If you’re using a large parsnip, peel it and cut out the core.
Young parsnips do not need to be peeled. Simply wash them off and you’re good to go!
Spices like cumin or nutmeg can help to cut down the sweetness of parsnip soup. Lemon or another citrus flavour can also help to reduce the sweetness.
More Healthy Soup Recipes
- Butternut Squash Soup
- Carrot and Coriander Soup
- Celeriac Soup
- Leek and Potato Soup
- Pea Soup
- Pumpkin and Butternut Soup
- Red Pepper and Tomato Soup
- Roasted Tomato Soup
- Slow Cooker Carrot and Coriander Soup
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Slow Cooker Carrot and Coriander Soup
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Carrot and Lentil Soup
Sides
Roast Parsnips
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Parsnip Soup
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Carrot and Parsnip Soup
Ingredients
- 2 tbsp vegetable oil, or neutral oil
- 2 small onions, quartered
- 450 g carrots
- 450 g parsnip
- 3 cloves garlic
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1.5 l vegetable stock, (6 cups)
- ½ lemon, juiced
- Salt and pepper, to taste
Instructions
- Firstly, preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper.Prepare your veggies; peel and chop carrots and parsnip. Peel the onions and cut them into quarters. Make sure the carrots and parsnip are cut into the same pieces so they will bake evenly.
- Add all veggies, carrots, parsnip, and garlic onto the prepared baking sheet. Drizzle the veggies with olive oil and season to taste with salt and pepper. Roast the veggies for 20 minutes. Reduce heat to 400°F/200°C, stir the veggies, and roast for another 20 minutes. Once the veggies are roasted, allow them to cool completely.
- Place the cooled veggies into a food blender and add the stock and blend until smooth.
- Transfer the blended soup to a saucepot. Add coriander and turmeric and season to taste with salt and pepper. Squeeze in lemon juice. Reheat the soup over medium heat and allow it to simmer for 2-3 minutes before serving.
Quick, easy and delicious!
Thanks June!